BBQ Cherry Cola Spare Ribs – Ultimate Guide

On a hot summer’s day, there is something special about Cherry Cola Ribs. They are smoky yet sweet and for sure, very messy. Your friends and family will love them so invite them over for a great feast.

You will notice that cherry cola has a tart profile that is also tangy. The thickness of the sauce really helps it to stick to the ribs giving you an unforgettable flavor.

There is something about the natural flavor of the pork up against the cherry that I am very sure you are going to love!

The ribs are going to be seasoned with just salt and pepper in the beginning. No fancy rubs are needed as we really want to let the natural pork flavor come through in its glory and shine alongside the cherry cola.

If you really like the cherry flavor then I recommend adding cherry wood to your flavor just to go that extra mile.

Preparing the Spare Ribs

Spareribs are the meaty ribs that are cut from the belly of the pig. There is nothing spare about them and they are one of my favorite parts of the animal. We are going to work this in a way that allows the juicy pork to be complimented by the cherry cola and give us a delicious dish.

In line with the keeping it simple part make a salt and pepper mix and apply an even coating to all sides of the ribs. Don’t go overboard with this. You still want to be able to see the pork coming through from underneath the seasoning. If you have stumbled across this recipe in advance of making it then you might like to do this step the night before you plan to cook. Leave the ribs on a wire rack in the fridge and allow the seasoning to soak into the meat.

Lather On The Cherry Cola Sauce with a Brush

Are We Removing the Membrane?

There are always those that say remove it and those that say leave it on. Generally, when I prepare ribs I take it off but this time I decided to leave it on. I left it on this time because it helps the ribs stay a little more together. If you want the ribs to be softer and falling away from the bone I would suggest that you take the membrane off the ribs. To take it off you just need a butter knife and a paper towel and you are good to go.

Cherry Cola Spare Ribs Sauce

This sauce is going to really pack a punch. The cherry flavor will shine through and the Tabasco sauce and mustard will take the flavor to another level. You are going to be reducing the cola so that you end up with a sauce that is quite thick and clings to ribs. The flavor will be concentrated and irresistible.

Let’s get on and take a look at the recipe!

BBQ Cherry Cola Spare Ribs Ingredients

This recipe should comfortably feed about six people when paired up with some delicious side dishes.

7 Pounds of Pork Spare Ribs
4 x 12-Ounce Cans of Cherry Cola
2 Cups Cherry Preserve
2/3 cup Dijon Mustard
1 Tablespoon Prepared Horseradish
3 Tablespoons Soy Sauce
2 Tablespoons Apple Cider Vinegar
2 Teaspoons Tabasco Sauce

BBQ Cherry Cola Spare Ribs Directions:

Start by opening the cans of cola a few hours before you plan to start the cook. This will allow the cola to go flat before you start making the cherry cola sauce.
Pour the cans of cola into a large saucepan and bring to a boil. Once the cola is boiling reduce the heat slightly. Keep it over medium heat whilst the cola reduces. Over the next forty-five minutes, it should reduce until you are left with about half of your original quantity.
It is time to add the other ingredients to the cola mixture. This is the cherry preserve, mustard,
horseradish, soy sauce, cider vinegar, and Tabasco sauce.
Stir all of the ingredients together and reduce the heat again. Simmer the liquid until you are left with about 2 1/2 cups. This should take approximately another thirty to thirty-five minutes.
Whilst your sauce is bubbling away you should get out in the backyard and get the BBQ lit. You want to be bringing it up to a temperature of about 325 degrees Fahrenheit.
Season your ribs with salt and pepper remembering to stop whilst you can still see some of the ribs beneath the seasoning.
Wrap the ribs tightly and place them in the smoker to cook for two hours.
Remove the ribs from the wrap and place them back on the grill over direct heat.
Start slapping on that cherry cola mix. I like to use a paintbrush or any other kind of brush that allows me to cover the ribs quickly and thickly.
Grill the ribs for about two to three minutes on each side. Apply more glaze as desired. If you have any of the sauce left you can use it as a dip when you serve.